Charred Lemon Fish Fillet with Warm Leek Basil Sauce, Creamy Cauliflower Rice, and Glazed Carrots

Instructions

1. 1

   1. Pat the fish fillets dry with paper towels. Season both sides with 4 g salt, black pepper, and the lemon zest. Keep 5 thin lemon slices aside to use at the end.

2. 2

   2. In a wide skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the carrots, 2 tablespoons of the vegetable stock or water, honey, apple cider vinegar, and 1 g salt. Cook for 8 to 10 minutes, stirring occasionally, until tender and glossy. Remove and keep warm.

3. 3

   3. For the creamy cauliflower rice, heat 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter in another skillet over medium heat. Add the onion and cook for 3 minutes until translucent. Stir in the riced cauliflower, 2 g salt, and 60 ml (1/4 cup) of the vegetable stock or water. Cook for 5 to 6 minutes, stirring, until the cauliflower is tender and creamy. Turn off the heat and keep covered.

4. 4

   4. In a large oven-safe skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes on the first side, until a light crust forms. Carefully flip, add the lemon slices to the skillet, and cook 1 minute more.

5. 5

   5. Transfer the skillet to the oven preheated to 425°F (220°C) and bake for 5 to 7 minutes, or until the fish is just cooked through and flakes easily. Remove the fillets and lemon slices from the skillet and keep warm.

6. 6

   6. In the same skillet, reduce to medium heat and add the remaining 14 g (1 tbsp) butter. Add the leek and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds. Pour in the remaining 60 ml (1/4 cup) vegetable stock or water and scrape the bottom of the skillet to incorporate the browned bits.

7. 7

   7. Cook the sauce for 2 minutes until the liquid reduces slightly. Add the fresh basil and stir well. Taste and adjust with the remaining salt if needed.

8. 8

   8. To serve, place a bed of creamy cauliflower rice on each plate. Set a fish fillet on top, spoon over the warm leek basil sauce, and finish with the charred lemon slices, glazed carrots, and chopped fresh parsley.